KR0152735B1 - Preparation of seasoning - Google Patents
Preparation of seasoningInfo
- Publication number
- KR0152735B1 KR0152735B1 KR1019950023567A KR19950023567A KR0152735B1 KR 0152735 B1 KR0152735 B1 KR 0152735B1 KR 1019950023567 A KR1019950023567 A KR 1019950023567A KR 19950023567 A KR19950023567 A KR 19950023567A KR 0152735 B1 KR0152735 B1 KR 0152735B1
- Authority
- KR
- South Korea
- Prior art keywords
- soy sauce
- sugar
- taste
- seasoning
- pepper
- Prior art date
Links
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- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims abstract 2
- 235000013555 soy sauce Nutrition 0.000 claims description 38
- 239000004615 ingredient Substances 0.000 claims description 11
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- 230000001953 sensory effect Effects 0.000 description 3
- GTLGHKNKLRZSMO-UHFFFAOYSA-N 4-(3-hydroxybutyl)-2-methoxyphenol Chemical compound COC1=CC(CCC(C)O)=CC=C1O GTLGHKNKLRZSMO-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
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- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical group COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
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- 238000002156 mixing Methods 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
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- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 1
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- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
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- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
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- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- NTDLXWMIWOECHG-YRCFQSNFSA-N apiin Chemical compound O([C@@H]1O[C@@H]([C@H]([C@H](O)[C@H]1O[C@H]1[C@@H]([C@@](O)(CO)CO1)O)O)CO)C(C=1)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(O)C=C1 NTDLXWMIWOECHG-YRCFQSNFSA-N 0.000 description 1
- NTDLXWMIWOECHG-WJAPLXOZSA-N apiin Natural products O([C@@H]1[C@@H](O)[C@H](O)[C@H](CO)O[C@H]1Oc1cc(O)c2C(=O)C=C(c3ccc(O)cc3)Oc2c1)[C@H]1[C@@H](O)[C@@](O)(CO)CO1 NTDLXWMIWOECHG-WJAPLXOZSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 1
- 235000018889 capsanthin Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
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- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000012658 paprika extract Nutrition 0.000 description 1
- 239000001688 paprika extract Substances 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 235000019100 piperine Nutrition 0.000 description 1
- MXXWOMGUGJBKIW-YPCIICBESA-N piperine Chemical compound C=1C=C2OCOC2=CC=1/C=C/C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-YPCIICBESA-N 0.000 description 1
- 229940075559 piperine Drugs 0.000 description 1
- WVWHRXVVAYXKDE-UHFFFAOYSA-N piperine Natural products O=C(C=CC=Cc1ccc2OCOc2c1)C3CCCCN3 WVWHRXVVAYXKDE-UHFFFAOYSA-N 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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- 238000010561 standard procedure Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 150000003464 sulfur compounds Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/34—Membrane process
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
본 발명은 각종 요리를 조리할 때에 갖은 양념을 준비하는 번거러움을 없게 하여 음식의 색, 풍미, 맛과 전반적 기호도를 일정하게 보유하는 실온에서 6개월이상 병존하데에 변질되지 않는 표준적 종합양념간장의 제조 방법이다.The present invention eliminates the hassle of preparing a variety of spices when cooking a variety of dishes, so as not to deteriorate coexisting for more than six months at room temperature to maintain a constant color, flavor, taste and overall taste of food. It is a manufacturing method.
Description
본 발명은 음식의 조리용으로 사용되는 조림용, 볶음용, 구이용, 장과용 등에 즉석 이용될 수 있는 종합양념 간장의 제조방법에 관한 것이다.The present invention relates to a method for producing a comprehensive seasoning soy sauce that can be used immediately for stewed foods, roasting, roasting, berry and the like used for cooking of food.
우리의 식단은 밥, 국, 김치, 나물 등을 기본 식으로 하고 여기에 동물성, 식물성 재료로 만든 여러 가지 조리법으로 제조되는 반찬 등이 나온다. 이러한 밥반찬의 맛은 대부분 장류를 이용하여 조리하였으며, 특히 간장이 주가 되어 다양한 맛을 내는 조리 방법으로 구이, 조림, 볶음, 무침 등 여러 가지가 있다.Our diet is based on rice, soup, kimchi, herbs, and side dishes made with a variety of recipes made from animal and vegetable ingredients. Most of the taste of the rice side dish was cooked using jangjang, and in particular, there are various kinds of cooking methods such as roasting, stewed foods, stir-fry, and toppings.
음식의 조리법을 살펴보면, 간장은 주로 조림 음식이나 밑반찬의 장아찌, 장과, 구이, 볶음 등에 이용되어 있음을 알 수 있으며 식품 재료별로 조리법을 달리한 너비아니 구이 ,홍합초, 무숙 장아찌 등의 약목표중 간장, 설탕, 물의 비율은 매우 다양하게 검토된 것도 여러 가지가 알려져 있다.Looking at the recipes of the food, it can be seen that soy sauce is mainly used for marinated foods, side dishes, berry, roasting, stir-fries, and soy sauce among medicinal targets such as roasted bread, mussels, and uncooked pickles. It is known that various ratios of sugar, sugar and water have been examined.
한편, 물을 육수나 배즙 등으로 대용한 것도 있고, 식품 자체가 지니고 있는 재료의 특성에 따라 부재로의 사용 여부도 단맛 등에 영향을 미치는 것을 알 수 있다.On the other hand, water may be substituted with broth, pear juice, or the like, and it can be seen that the use of the member also affects the sweetness, etc., depending on the characteristics of the material of the food itself.
공지된 특개공 93-1740호(1993. 9. 20)에는 여러 가지 조미료나 갖은 양념 등을 파쇄 첨가 혼합하는 종합양념간장의 제조방법이 제시되어 있다.Known Patent Publication No. 93-1740 (September 20, 1993) discloses a method for preparing a comprehensive seasoning soy sauce in which various seasonings, various seasonings, etc. are shredded and mixed.
본 발명자는 장기 저장에도 미생물학적 평가나 이화학 특성에 변질되지 않고, 색, 풍미, 맛의 변화가 없는 종합양념간장을 제조하여 조림할 때마다 양념의 첨가량에 따라 맛의 차이가 나는 것을 없게 하는 표준화된 종합 양념간장을 제공하려는데 목적이 있다.The present inventors have standardized that there is no difference in taste according to the amount of seasoning each time when the whole seasoned soy sauce is prepared and cooked without altering the microbiological evaluation or physicochemical properties even for long-term storage. The purpose is to provide a comprehensive marinated soy sauce.
양념의 재료로는 양파, 파, 마늘, 생강, 샐러리 , 후추, 고추 등이 있으며, 각 재료의 특징을 살펴보면 양파는 유황함유 화합물인 디설파이드(disulfide)류가 주성분이므로 가열하면 환원되어서 프로파일 메르캡테인(Propylmercaptane)이 생겨서 단맛을 낸다. 껍질 부분에 들어 있는 쿼서틴(quersetin) 성분은 지방 성분의 산패를 막아주며 고혈압 예방에 도움된다고 한다.Ingredients of seasoning include onion, leek, garlic, ginger, celery, pepper, pepper, etc. Looking at the characteristics of each ingredient, onion is a sulfur-containing compound, disulfide, which is reduced as it is reduced and heated to profile mercaptain (Propylmercaptane) is produced to give a sweet taste. The quersetin ingredient in the shell prevents rancidity of fat and helps prevent high blood pressure.
파, 마늘의 향신 성분인 황화합물은 디알릴 설파이드(diallyl sulfide)류와 알리신(allicin)으로, 이것은 고기류의 누린내나 생선류의 비린내 제거에 좋으며, 생강의 매운 성분은 진저럴(ziugerol)과 슈가롤(Shogarol)이며, 향기 성분은 진저베린 시트럴(Zingiberin Citral) 등으로서 전저럴(Zingerol)과 슈가롤(Shogarol)은 항산화성이 있는 것으로 알려져 있다. 샐러리의 특수 성분으로는 향기성분과 아핀(apiin)이라는 배당체가 있으며 샐러리의 열추출물은 우육이나 어육 등에 대한 항산화성이 보고된 바 있다.Sulfur compounds, which are the scents of green onions and garlic, are diallyl sulfides and allicins, which are good for removing fishy fish or fishy fish, and ginger's hot ingredients include ziugerol and sugar rolls. Shogarol), the fragrance component is Zingiberin Citral, etc. Zingerol and Sugarol (Shogarol) is known to have antioxidant properties. Special ingredients of celery include fragrance and glycine called affine (apiin), and celery's heat extract has been reported to be antioxidant for beef or fish meat.
후추 향미의 주성분은 피페린(piperine)의 입체이성체인 케버신(Chavieine)으로서 가장 널리 알려져 있는 향신료이며, 고추의 매운맛은 캡사이신(Capsaicin)과 디하이드로-캡사이신( dehydro-Capsaicin)이고 그밖에 케로틴(Carotene), 캡사이신(Capsanthin) 등도 많이 함유되어 있다.The chief ingredient of pepper flavor is chivein (Chavieine) which is a stereoisomer of piperine, and the pungent taste of red pepper is Capsaicin, dehydro-Capsaicin, and other carotene. ), Capsanthin and many more.
본 발명자는 우리 맛의 기본식품인 간장을 가지고 설탕과 각종 양념을 이용하여 양념 재료가 함유하는 주성분과 향, 색 등을 간장들에 용출되도록 하고, 설탕과 간장이 가열되는 동안 농축되어서 시럽화 되게 하므로써 풍미 있는 안정된 종합양념간장을 제조하는 데 성공하였다 .The present inventors use soy sauce, which is the basic food of our taste, to dissolve main ingredients, flavors, colors, and the like contained in seasoning ingredients in soy sauce, using sugar and various seasonings, and to make syrup concentrated by heating sugar and soy sauce. By doing so, it succeeded in producing savory and stable seasoned soy sauce.
일반적으로 음식의 조리법을 살펴보면, 간장을 주로 조림 음식이나 밑반찬의 장아찌, 장과, 구이 , 볶음 등에 이용되며 식품 재료별로 조립법을 달리하는 너비아니 구이, 홍합초, 무숙 장아찌의 약목표중 간장, 설탕, 물의 비율은 문헌에 의하면 대략 간장과 물의 비율은 1:1∼1:8로 나타났으며, 1:4, 1:8등의 비율은 오랜 시간 조려야 되는 육류나 건어물의 조리에 이용되었으되 짧은 시간 내에 요리 가능할 때는 1:1, 1:2 등으로 이용되며, 또 물의 분량이 생략되는 것도 많이 있었다.In general, when looking at the recipe of food, soy sauce is mainly used for marinated food, side dishes, berry, roasting, stir-fries, and soy sauce, sugar, water of medicinal targets of roasting, mussel herb, and uncooked pickles. According to the literature, the ratio of soy sauce and water is about 1: 1 ~ 1: 8, and the ratio of 1: 4, 1: 8 is used for cooking meat or dried fish that needs to be cooked for a long time, but within a short time When it is possible to cook, it is used as 1: 1, 1: 2, etc., and the amount of water was omitted.
또한, 간장과 설탕의 비율은 간장에 비해서 1:0.5 내지 1:1이었으나, 식품자체가 가지고 있는 재료의 특성에 따라 부재로의 사용여부에 따라서 단맛에 차이가 있음을 알 수 있었다.In addition, the ratio of soy sauce and sugar was 1: 0.5 to 1: 1 compared to soy sauce, but it was found that there was a difference in sweetness depending on whether or not it was used depending on the properties of the food itself.
따라서 본 발명자는 종합양념간장의 발명에 있어서, 먼저 설탕과 간장량의 비율에 따르는 최적 기호 척도를 시험하기 위하여 색(color) , 풍미(flvor), 맛(taste) 및 전반적 기호도(palatabiltg)를 선발된 전문 요리사로 하여금 기호척도 시험법(hedoucscaling)으로 평가하도록 하였으며 관능 검사의 결과는 분산분석(AOVA TEST)과 던컨(Duncan)의 다범위 검정으로 각 시험구간의 유의차를 검정한 결과 간장과 설탕을 같은 량으로 했을 경우에는 단맛이 너무 강하여 맛, 풍미, 및 전반적 기호도가 가장 나쁘게 나타났으며 그의 비율은 1 : 0.5에서 1 . 0.7이 가장 바람직함을 확인하였다.Therefore, the present inventors first selected color, flavor, taste and overall palabiltg in order to test the optimal taste scale according to the ratio of sugar and soy sauce in the invention of multi-seasonal soy sauce. The expert chefs were evaluated by hedoucscaling, and the results of sensory evaluation were tested by AAOVA TEST and Duncan's multi-range test. In the same amount, the sweetness was so strong that the taste, flavor, and overall preference were the worst. The ratio was 1: 0.5 to 1. It was confirmed that 0.7 is the most preferred.
그러므로 상기한 바와 같은 부재료의 종류와 량을 고정으로 하여서 종합양념간장을 제조한 후 육류 요리로는 너비아니 구이를, 야채류로는 데친 양송이버섯 및 어패류로는 데친 홍합을 택하여서 조리할 때 본 발명의 종합양념간장의 첨가량에 따르는 조림된 요리의 관능 평가도 상기한 기호척도시험(hednic Scaling)과 분산분석(ANOVA TEST) 및 던컨(Duncan)의 다범위 검정으로 시험한 결과는 각 재료 100g 당 본 발명의 종합양념 간장은 10㎖를 첨가한 시험군이 좋은 관능적 기호도를 나타내는 것을 알 수 있었다.Therefore, after preparing a comprehensive seasoning soy sauce by fixing the type and amount of the subsidiary materials as described above, when the meat is cooked by selecting roasted no bread as meat dishes, poached mushrooms and poached mussels as fish and vegetables. The sensory evaluation of the stewed dishes according to the amount of the marinated soy sauce was also tested by the above-described hednic scaling, ANOVA test, and Duncan's multi-range test. Soy sauce was found to show good sensory taste of the test group added 10ml.
다만 개인적 기호에 따라서 첨가량도 임의로 가감되는 것은 당연할 것이다.However, according to personal preference, the addition amount may be arbitrarily added or subtracted.
본 발명의 종합양념간장의 제조 방법은 주재료인 간장과 물 및 설탕의 혼합비율을 1 : 1 : 0.5 내지 1 : 1 : 0.7로 하고, 이에 부재료인 양파, 마늘, 생강, 샐러리, 파, 건고추, 통후추 등을 소량 첨가하여 제조하는 것인데, 이때의 주재료와 부재료들의 혼합비율을 총중량비 기준으로 혼합 및 첨가하여 종합양녕간장을 제조하는 방법은 다음과 같다 .In the method for preparing a comprehensive seasoning soy sauce of the present invention, the mixing ratio of soy sauce, water, and sugar, which is the main ingredient, is 1: 1: 0.5 to 1: 1: 0.7, and the onion, garlic, ginger, celery, green onion, and dried red pepper are ingredients. In addition, a small amount of pepper, etc. is added. The mixing ratio of the main ingredients and the subsidiary materials is mixed and added based on the total weight ratio.
주재료인 간장 34∼35%(바람직하게는 34.69%), 물 34∼35%(바람직하게는 34.69%), 백설탕 24∼25%(바람직하게는 24.28%)를 잘 혼합한 다음 이에 양파 3∼4%(바람직하게는 3.47%) , 마늘 0.5∼1.0%(바람직하게는 0.87%), 생강 0.1∼0.6%(바람직하게는 0.35%), 샐러리 0.2∼0.9%(바람직하게는 0.50%), 파 0.5∼1.0%(바람직하게는 0.87%) , 건고추 0.05∼0.30%(바람직하게는 0.17%), 통후추 0.03∼0.15%(바람직하게는 0.09%)의 부재료를 첨가하여 상기 설탕이 용해하기까지 저온 가열한 후 10∼12분 동안 강열하여 끓기 시작하면 중불로 서서히 가열하여 35∼45분간 끓인 후 부재료인 야채를 굵은 체로 걸러 낸 다음 상기한 양념 간장액이 끓치 않을 정도로 가열하여 절반(반량)으로 농축되면 냉각하여 고운 체로 걸러 내는 방법으로 종합양녕간장을 제조하는 것을 특징으로 한다 .Soy sauce 34-35% (preferably 34.69%), water 34-35% (preferably 34.69%), white sugar 24-25% (preferably 24.28%) are mixed well and then onions 3-4 % (Preferably 3.47%), garlic 0.5-1.0% (preferably 0.87%), ginger 0.1-0.6% (preferably 0.35%), celery 0.2-0.9% (preferably 0.50%), green onion 0.5 -1.0% (preferably 0.87%), dried red pepper 0.05-0.30% (preferably 0.17%), whole pepper 0.03-0.15% (preferably 0.09%) and the low-temperature heating until the sugar is dissolved After heating and boiling for 10-12 minutes, heat slowly with medium heat, boil for 35-45 minutes, filter out the vegetables as a coarse sieve, and heat the above seasoning soy sauce so that it does not boil and concentrate to half (half volume). It is characterized by the production of synthetic sunyang soy sauce by cooling and filtering the fine sieve.
상기와 같은 본 발명의 제조방법으로 종합양념간장을 제조하는 실시에는 다음과 같다 .The practice of preparing a comprehensive seasoning soy sauce by the method of the present invention as described above is as follows.
[실시예]EXAMPLE
주재료인 간장(진간장) 2000cc에 백설탕 1400cc(24.28%) 및 물 2000cc(34.69%)를 가하여 잘 혼합한 다음 국산양파(전남산 만생종)를 4등분한 것 200g(3.47%)과, 마늘(의성산 6쪽마늘) 50g(0.87%), 생강(충남산 소생감)을 3쪽으로 썰어서 20g(0.35%), 샐러리(하우스재배 한 것으로 대가 굵고 연한 것) 30g(0.50%), 파(봄 재배형 중생종)50g(0.87%) , 건고추(영양산 태양초) lOg(0.17%) 및 통후추 5g(0.09%)을 가하고 설탕이 용해하기까지 저온 가열한 후 약 10∼12분간 강열하여 끓기 시작하면 중불로 서서히 저온 가열하여 약 40분간 끓인 다음 굵은 체로 걸러서 야채 등을 건져 제거한다.Add 1400cc of white sugar (24.28%) and 2000cc (34.69%) of water to 2000cc of soy sauce (soy sauce), which is the main ingredient, and then mix well. 6g garlic) 50g (0.87%), ginger (chopped with persimmon), 20g (0.35%), celery (house-grown, thick, light), 30g (0.50%), green onion ) 50g (0.87%), dried red pepper (nutrition sun l) (g) 0.1g% and 5g (0.09%) of black pepper are added and heated to low temperature until the sugar dissolves. Heat at low temperature, boil for about 40 minutes, and filter by coarse to remove vegetables.
야채류를 제거한 양념 간장액은 끓지 않을 정도로 가열하여 약 절반(반량) 정도로 농축되면 냉각하여 고운 체로 걸러서 2,357cc의 종합양념간장을 제조하였다.Seasoned soy sauce solution without vegetables was heated to not boil, concentrated to about half (half), cooled and filtered through a fine sieve to prepare 2,357cc of seasoned soy sauce.
실시예에서 제조한 본 발명의 종합양념간장의 일반 성분의 분석치와 제품을 40℃의 가속 저장 조건에서 제조 직후, 2주, 4주, 6주, 보관한 후의 분석치를 비교 표시하면 다음 표와 같다.The analytical values of the general ingredients of the soy sauce according to the present invention prepared in Examples and the products after 2 weeks, 4 weeks, and 6 weeks of storage at 40 ° C. under accelerated storage conditions are shown in the following table. .
이외에도 아미노산류의 조성과 함량, 무기질 조성과 함량 등도 조사 실험한 결과를 보면 40℃가속저장조건에서 6주간 보관 후에도 제품의 변화는 별로 없는 안정한 표준적 양념 간장인 것을 알 수가 있었다.In addition, the results of the investigation of the composition and content of amino acids, mineral composition and content of the amino acid was found to be a stable standard seasoning soy sauce with little change in the product even after 6 weeks storage at 40 ℃ accelerated storage conditions.
단, 시료 100g중의 함량이며, HPLC(water Auto-Tag System USA)에 의하여 3회 시험치의 평균치임.However, it is content in 100 g of samples, and it is an average value of three test values by HPLC (water Auto-Tag System USA).
단, 시료 100g중의 함량이며 IPC(ARL Model 3510)으로 3회 시험치의 평균치임.However, it is the content of 100g of sample and average value of 3 times test value by IPC (ARL Model 3510).
또한 본 발명의 종합양념간장에 대한 미생물학적 검사는 호기성전세균은 APHA표준 방법으로 효모 및 곰팡이 대장균군은 pour plate method로 검사한 결과 모두 음성으로 나타났고, 40℃ 가속 저장 조건에서 6주간 보관 후까지도 모두가 음성으로 나타나서 실온에서 6개월 이상 보관이 유지되는 것으로 판명되었다.In addition, the microbiological test of the marinated soy sauce of the present invention showed that the aerobic prebacterial bacteria were tested by the APHA standard method for both yeast and fungal Escherichia coli group as a result of pour plate method, even after storage for 6 weeks at 40 ℃ accelerated storage All were negative and found to be stored for at least 6 months at room temperature.
이상에서 설명한 바와 같이 본 발명의 종합양념간장은 각종 요리를 조리할 때에 갖은 양념을 준비하는 번거로움을 없게 하는 한편, 특히 간장과 설탕의 첨가량과 부재료 등의 첨가 등에 따르는 맛의 차등을 없이 하여 음식의 색(color), 풍미(flavor), 맛(taste)과 전반적 기호도(palatability)를 보편적으로 일정하게 부여하는 장기 보존에도 변질되지 않는 표준적 종합 양념 간장을 제공하며, 특히 볶음요리, 구이용, 장과용에는 즉석 용도로 바람직하며 더욱 큰 요리 효과를 나타낸다.As described above, the comprehensive seasoning soy sauce of the present invention eliminates the hassle of preparing a variety of seasonings when cooking various dishes, and in particular, eliminates the difference in taste according to the addition amount of soy sauce and sugar and addition of subsidiary materials. It provides a standard, comprehensive seasoning soy sauce that does not deteriorate even in long-term preservation, which generally gives its color, flavor, taste, and overall palatability consistently, especially stir fry, roast, and intestine. Overdose is preferred for instant use and has a greater cooking effect.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101026732B1 (en) * | 2008-07-14 | 2011-04-07 | 신화숙 | Chinese Magnolia Vine sauce and Chinese Magnolia Vine sauce of manufacture method |
| KR101148054B1 (en) * | 2005-01-22 | 2012-05-24 | 김명중 | Meat roasted with seasonings soy sauce and the manufacturing method thereof |
| KR20160140003A (en) | 2015-05-29 | 2016-12-07 | 남부대학교산학협력단 | Functional seasoning composition and method for preparing thereof |
| KR101961046B1 (en) | 2017-11-24 | 2019-03-21 | 이복순 | Cooking method of source containing viviparous malleatus |
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1995
- 1995-07-31 KR KR1019950023567A patent/KR0152735B1/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101148054B1 (en) * | 2005-01-22 | 2012-05-24 | 김명중 | Meat roasted with seasonings soy sauce and the manufacturing method thereof |
| KR101026732B1 (en) * | 2008-07-14 | 2011-04-07 | 신화숙 | Chinese Magnolia Vine sauce and Chinese Magnolia Vine sauce of manufacture method |
| KR20160140003A (en) | 2015-05-29 | 2016-12-07 | 남부대학교산학협력단 | Functional seasoning composition and method for preparing thereof |
| KR101961046B1 (en) | 2017-11-24 | 2019-03-21 | 이복순 | Cooking method of source containing viviparous malleatus |
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